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Keerai kootu
By : Rajeswari Vijayanand
Category : South Indian lunches
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Discard the root part of the keerai; wash the leaves twice in plenty of water.
  2. Keep aside for the water to drain.
  3. Meanwhile, pressure cook moong and grind the coconut with rice flour and keep aside.
  4. Chop the keerai finely with stem.
  5. Boil a cup of water, add turmeric, sambar powder and salt followed by the chopped leaves.
  6. Stir the leaves after a minute to ensure even cooking.
  7. Cook till the stems are cooked well and then add the cooked, mashed moong dal and stir well.
  8. Add the ground coconut mixture and mix well; bring to a boil.
  9. Switch off the flame and now temper with the items given in the tempering list.
  10. Brown the onions nicely which is very important to enhance the flavour of the kootu.
  11. Mix well and serve as an accompaniment or mix this with ghee and rice, tastes heavenly!!

Recipe courtesy: Rak`s Kitchen

Ingredients:
2 small bunches - keerai/Amaranth leaves
3 tbsp - paasi paruppu/moong dal
1 tsp - sambar powder
1/8 tsp - turmeric powder
Salt as needed
Sugar, a pinch

To grind:
1/4 cup - coconut, grated
1/2 tsp - rice flour
Water, a little to grind

To temper:
1 tbsp - oil/ghee
1 tsp - mustard
1/2 tsp - urad dal
1 tsp - cumin/jeera
3 - shallots/small onion

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